Apple, sunflower and pecan crumble Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

• 105 g (3/4 cup) sunflower seeds
• 50 g (1/2 cup) pecans
• 30 ml (2 tbsp) flaxseed (use a coffee grinder to grind)
• 140 g (1 cup) all-purpose flour "La Merveilleuse"
• 80 g (2/3 cup) maple sugar
• 5 ml (1 tsp) ground cinnamon
• 105 g (3/4 cup) dairy-free margarine * (or butter, if you are not on a non-dairy diet)
• About 454 g (1 lb) of apples, peeled and sliced ​​(weigh after apples are peeled)

PREPARATION

1. Oil a 20 cm X 20 cm (8 X 8 in) square pan. Preheat the oven to 180 °C (350 °F).
2. Crush the sunflower seeds and pecans in a food processor (more or less fine, depending on taste, but not a complete grind in order to retain the crunch).
3. In a medium bowl, mix together the crushed seeds and pecans, flour, ground flaxseed, maple sugar and cinnamon. Add the margarine and break it up with your hands until the mixture is crumbly.
4. Lightly press half of the preparation into the bottom of the mold. Spread the sliced ​​apples on top and cover with the remaining mixture, pressing lightly.
5. Bake, on the center rack, about 50 to 60 minutes, or until golden brown.
6. Remove from the oven and let cool, then serve.